Green Bean & Potato Salad
Posted on May 22, 2008 - Filed Under Uncategorized | Leave a Comment
This is a cross between the Green Bean & Tuna Salad and the Spinach Salad w/Warm Turkey Bacon Dressing. We eat a lot of this. I love the dressing.
1 1/2 pounds slender green beans, trimmed, halved crosswise
2 large red potatoes, diced
2 boiled eggs, sliced and halved
8 ounces cherry tomatoes, halved
1 small sliced red onion
8 pieces turkey bacon, crisp cooked, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Simmer the potatoes and green beans. I use the one-pot/one-drain method: bring a large pot (with colander that fits in) of water to almost boil. Drop in potatoes for about 5 minutes. When they’re about half done, add the green beans and simmer another 4-5 minutes until done, but still crisp. Drain, run under cold water and pat dry with a towel (otherwise the dressing gets watery).
For dressing:
Fry the bacon in olive oil. Remove bacon leaving oil and residue in pan. Crumble the bacon and set aside.
Over low heat, whisk in the red wine
vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt
and black pepper and add the crumbled bacon.
Add all ingredients and gently combine. Pour the dressing over the salad and toss to coat. Salt & Pepper as needed.
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